Charred Broccoli

A tangy bite of feta over the smooth buttery taste of charred broccoli with fresh thyme and toasted breadcrumbs.

Tried of the same old salad for lunch? Add a plate of sliced charred broccoli to your lunch routine to switch it up a bit. lt not only looks divine, but there is something about using a fork and knife to cut into it that is physiologically satisfying.

Protein:

I am not a nutritionist, nor could I play one on TV. To be far, I would not want to play or be one either. It sounds about as much fun as being an accountant. Now before you get all offended, keep in mind I am an accountant and IT is boring. But I’m getting off track here, let’s talk a little about protein. According to Healthline, it’s not just the total amount of protein you take in every day. It is also about getting enough at each meal that is also important. Researchers recommend a minimum of 20–30 grams of protein at each meal. You won’t get that here. If that is important to you add some squash or pumpkin seeds to the dish.

A Mushroom by any other name:

I tend to use mini bellas in most of my recipes. Not only are they versatile and can be used in most anything, they offer a more complex flavor component. Brown-hued mushroom varieties have a stronger taste mainly due to their unique umami. If you are not a mushroom lover, or prefer a milder flavor, you can swap them for a lighter variety. Try using White Buttons instead. For this recipe a mushroom by any other name is still a mushroom.

Charred Broccoli

Cedar Oak Farms
Prep Time 10 mins
Cook Time 12 mins
Course Main Course, Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 8 ounces baby bella mushrooms, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large bunch broccoli, sliced lengthwise into 3 – 4 thick slices
  • Salt and pepper, to taste
  • 4 ounces feta cheese
  • 1/4 cup breadcrumbs, toasted
  • 2 sprigs fresh thyme, destemmed

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the butter and melt. When all the butter is melted add the mushrooms and sautéed until soft, stirring often to avoid burning the butter, about 5 – 6 minutes. Transfer the mushrooms to a plate. Set aside.
  • Wipe the skillet out with a paper towel. Return to heat and warm some olive oil in skillet. Reduced the heat to medium and add the broccoli slices. Salt and pepper to taste. Sauté for 3 minutes; turn over and sauté the other side.
  • Return the mushrooms back to the skillet to heat through. Transfer the broccoli slices to serving plates. Spoon some mushrooms over each broccoli slice. Divide the feta cheese evenly over the slices. Season with breadcrumbs and fresh thyme.
Keyword Meatless

Roasted Corn & Mascarpone Ravioli

Spring awakens the gardens here on the farm and we are excited to share some of our favorite garden-fresh recipes. April’s farm-to-table recipe is handmade ravioli stuffed with a roasted corn filling, fresh herbs, with a lightly sweet wine cream sauce.

Roasted Corn & Mascarpone Ravioli

Cedar Oak Farms
Course Main Course
Cuisine Italian

Ingredients
  

Pasta:

  • 4 eggs3 ½ cups flour1 tsp salt1-2 tablespoons water

Filling:

  • 4 ears of corn shucked and desilked
  • 2/3 cup mascarpone
  • 1 egg
  • 2 tablespoons heavy cream
  • 1 tablespoon fresh lemon thyme chopped
  • 1 teaspoon fresh oregano chopped
  • Salt and Pepper to taste

Sauce:

  • 1/2 sweet onion diced
  • 1 shallot diced
  • 2 cloves garlic minced
  • 1/4 cup sweet white wine
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 1/4 cup half-and-half
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh oregano destemmed

Instructions
 

  • Crack the eggs into a glass measuring cup. Add enough water to measure 7/8 cups, if necessary.
  • Place the flour and salt into the stand-up mixer bowl. Attach bowl and paddle attachment to the mixer. Mix on low gradually adding the eggs. Mix for 30 seconds.
  • Exchange the paddle attached with the dough hook. Mix on low and knead for 2 minutes. Let the dough rest for 20 minutes.
  • Heat some olive oil in a heavy skillet over medium-high heat for about a minute, until shimmering. Add the corn and cook over medium-high heat for about 2-2 1/2 minutes, then give each cob a quarter turn and continue cooking for 2-2 1/2 minutes a side, repeating until all four sides are cooked and nicely seasoned. This will take approximately 8 – 10 minutes.
  • Remove corn and let cool slightly just until able to handle. Cut the corn off the cobs and place in a medium bowl. Add the mascarpone and let melt slightly before adding the egg, heavy cream, thyme, and oregano. Season with salt and pepper, to taste. Mix well.
  • Divide dough into 4 equal pieces and process using the pasta roller attachment. Thin the pasta starting on the 1 setting and work the dough through the 5 settings. Lay 2 of the pasta strips on a clean lightly floured surface. Brush the pasta with slightly beaten egg whites.
  • Evenly position a teaspoon of corn filling along the pasta strips. Lay the last 2 strips of pasta over the cheese filling slightly pressing into forms.
  • Evenly cut the pasta with a pizza cutter or ravioli form. Using fork twine press the edges of the past to seal.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
  • Melt the butter in a large skillet. Add the onion and shallot and sauté until soft, about 3 – 4 minutes. Add the garlic and sauté 1 minute, or until garlic is fragrant. Stir in the wine and let simmer until reduced to about 2 tablespoons of liquid. Add the heavy cream, half-and-half, thyme, and oregano. Season with salt and pepper. Add the pasta and stir to cover.
  • Remove from heat. Garnish with fresh chopped herbs and freshly grated parmesan cheese.
Keyword Pasta